Absolutely. Buttery, flaky, homemade pie crust is hard to beat, but when you're in a pinch, refrigerated pie crust—or even ...

If you've always wondered when you're supposed to blind bake pie crust, this expert offers some advice you may need to hear.

From brisket to sweet tea, these Texas Fourth of July dishes bring bold flavor, big tradition, and Lone Star pride to every ...

Pour in pie weights. If you don’t have pie weights (I don’t), you can use dried beans or dried rice. Bake the crust for 15 minutes.

Preparation 1. Place both sheets of pie dough onto a lightly floured work surface. Knead them into one ball and form into a rough disk shape. Roll the dough out into a rough circle shape that’s ...

Pie weights come in all shapes and sizes. Some folks prefer keeping a crust in place using pantry staples like dried navy beans or uncooked rice, whereas others might opt for ceramic-coated pie ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes.

Start the oven at a high heat (about 425°F) for about 30 minutes before reducing the heat — this helps the crust to set. Bake on the bottom rack so your pie sits closer to the heat source.

Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes. Place on the center oven rack and bake for 7 minutes. Let cool ...

Check the weight of the pie dough to ensure it will fit in your pie dish. Jurcevic said premade doughs should weigh 7 to 12 ounces (220g-350g) to fit in a regular pie dish.